Chestnut Soup – a delicious recipe with shallots, thyme, chicken broth, chestnuts, Sour cream, chives. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a 5- to 6-quart pan over high heat, frequently stir shallots, thyme, and 1/2 cup broth until vegetables are lightly browned, 5 to 7 minutes. Add 6 1/2 cups broth and chestnuts. Cover, bring to a boil, then reduce heat and simmer until chestnuts mash easily, about 30 minutes.
2
Whirl mixture, a portion at a time, in a blender until it is very smooth. Or, with a slotted spoon, skim chestnuts and vegetables from broth and puree in a food processor, then mix with broth in pan.
3
Measure soup. If you have less than 6 cups, add broth to make this amount and return to pan and stir until hot. If you have more, boil and stir until soup is reduced.
4
Ladle hot soup into bowls. Add a spoonful of sour cream to each and sprinkle with chives. Season with salt to taste.
27
kcal
Calories
6
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup minced shallots or onions, 3/4 teaspoon dried thyme, About 7 cups fat-skimmed chicken broth, 4 cups peeled cooked chestnuts (see notes), and more.
Yes, Chestnut Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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